My only experience using beets that I made and enjoyed was when I juiced them.
I found a great, flavorful, beet soup recipe in my Straight from the Earth cookbook. This is a vegan cookbook I got as a gift. I made a few important changes, like not using the canola oil, that makes it more real food friendly 🙂
Okay now for the recipe!
Serves: 4-6 Prep Time: 20 minutes Cook time: 45-50 minutes
- 1/4 cup olive oil, or butter
- 1 large yellow onion, diced
- 3 large garlic cloves, minced
- 2 bay leaves
- 1 TBS fennel seeds
- 1 1/2 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp thyme
- Big pinch of red pepper flakes
- 5 cups of beef broth, I think the beef compliments the heartiness of the beets best. Feel free to use chicken or vegetable broth.
- 4 large beets with greens, if you can’t get the greens, swiss chard is a good substitute.
- 1/4 cup of fresh cilantro for garnish
- Salt and pepper to taste
Peel and chop beets into a large dice. Finely chop the greens. Set aside.
Place a large pot over medium-high heat, add the oil, or butter. Add in onion, garlic, bay leaves, fennel seeds, coriander, cumin, thyme and red pepper flakes. Cook, stirring constantly, for about 5 minutes, or until the onion is soft and the mixture is fragrant.
Add the broth and beets. Cover, and bring to a boil. Lower heat to a simmer, and cook until the beets are soft and tender, about 30-45 minutes.
Once the beets have softened, add the chopped greens to the pot, cover and cook about 3 minutes.
Remove from heat and season with salt and pepper. Serve garnished with cilantro.